Preheat oven to 400 degrees F.
Bring a large, salted stockpot of water to a boil.
Add trimmed green beans and cook until tender, about 5 minutes, then strain.
Place ice into a large glass bowl and fill with cold water to make an ice bath for the green beans.
Place strained green beans into ice bath for about 5 minutes, then strain, pat dry and set aside.
Place a large saute pan over medium heat on your stove, then add vegan butter.
When the butter is melted, add minced shallot and season with salt and pepper.
Cook until fragrant and beginning to soften, about 3 minutes, then add garlic.
Cook for about 2 minutes, then add mushrooms and cook until slightly brown, about 4 minutes.
Add flour, stir to coat mushrooms and cook for about another minute.
Slowly add stock, whisking and scraping up bits from the bottom of the pan.
Add oat milk and stir again. Cook for about 6 minutes or until thick and bubbly, like a cream of mushroom soup. Taste and season with more salt and pepper.
Remove from heat and add about 1/2 cup of the crispy onions and the green beans. Toss to coat, pour into a glass baking dish and top with remaining fried onions.
Place in oven for 15 minutes, until warmed through and slightly brown on top.
Enjoy!
